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If you're left with sinking cakes or crumbling cookies, don't despair.
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Archives of Queries replied by Niru Gupta


I have read your recipe to make white butter.

my ques is to make white butter i need a certain quantity of malai so how to collect and store malai so that it retain its natural ingredients.

thanks for replying and thank you for such nice recipies
Query posted by : meena bhatia on 18-Jul-2016

I just collect it in a bowl with a cover, refrigerated. I would keep it for a maximum of five-six days.

what quantity should be enough for replacing of one egg with curd
Query posted by : meenu on 11-May-2016

1/4 cup (60 gms)

Hello Mam, pl suggest a menu for 25 people, veg & nonveg both eaters,
Thanks & best wishes,
Query posted by : Chitra Shiralkar on 17-Mar-2016

Here are 3 alternatives:

Murgh Makhani                       Daal Gosht                                    Prawn Curry
Paneer Cutlet                          Paneer Makhani                            Mattar Paneer
Ghutti Gobhi                            Baigan ka bharta                           Simla Mirch Aloo
Vegetable Biryani                    Mattarwale Chawal                        Vegetable Biryani
Boondi Raita                           Dahi Bhalla                                   Cachoomber Raita
Roti/Naan                               Naan/Tandoori Roti                         Saada Parantha/Phulk
Gulab jamun                            Kheer                                            Gajar ka Halwa

My khaman dhokla doesn't come out as soft as we see in the market
What could be the reason.
Query posted by : Pooja Sachdev on 14-Feb-2016

Either it has not risen enough (khameer) or your rising agent is not fresh.

how to increase shelf life of cakes plum fruit chocolate pound etc
Query posted by : Priya on 16-Jan-2016

They should be packed in airtight packing and refrigerated. Even cut cakes should be always kept covered well so they do not dry.

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